dailydelicious thai: Raisin bread

I still enjoy baking a lot of bread these days.

and someone who is interested in anything, will just think that in his head Now I close my eyes so I only see bread, haha.

I want to do that, like that, until I have to try to make myself think of something else.

But being at home, I also like to eat. So we encourage each other, hehe.

Today, the recipe we bring you is raisin buns. Which is prettier in terms of appearance and fragrance, especially if you soak the raisins with liquor. More and more you will feel that the bread is very fragrant.

But if someone doesn't have it (or doesn't use it), don't worry. We can keep the raisins from drying out by using water and then microwaving.

For people who love the smell of rum. You can use up to 20 grams of rum, but if you just want a bit of aroma, go for 15 grams.

with this shaping The texture of the bread will be a bit more chewy (I like it) because when we stretch it and it concludes. The expansion of the bundle section is reduced. If something doesn't bind it, then use the same mold. The bread will come out more like mushrooms. But soft and tasty too. Let's just say you can do whatever you like.

Because it is baked over high heat and smeared with eggs. The bread will color a little quicker. But it also cooks quickly. If someone's oven isn't always on, rotate the pan (front and back) while baking so that each piece of bread comes out a nice color.

Raisin buns

Make 6

Raisins in Rum

80 grams ………………… raisins
15 grams ………………… Rum*

bread

200 grams ……………… bread flour

25 grams ……………… granulated sugar

2.4 grams …………… yeast

3 grams ………………….. salt

120 grams ……………… milk

30 grams ………………… eggs

25 grams ……………… unsalted butter

page

…………………………. eggs for brushing

…………………………. waffle sugar

*Those who like the smell of rum Can use up to 20 grams of rum

And if someone doesn't use rum, then add 15 grams of water to the raisins. cover with plastic Then put in the microwave with 600 W power for 20 seconds.

(embed)https://www.youtube.com/watch?v=jWOqhpt6IRk(/embed)

Put the raisins in a bowl, pour in the rum. Cover with plastic and set aside for 12 hours.

Put the flour, sugar and yeast in a bowl, stir until smooth.

Add salt and stir again.

Put milk and eggs in a bowl.

mix well

take it out of the bowl

Massage for 7-8 minutes.

or until smooth

Add unsalted butter and knead for another 5-6 minutes.

or until smooth

Add the soaked raisins and knead well.

mold into balls

Put the dough in a bowl, cover with plastic wrap. Then rest for 60 minutes.

fold to release air

Cover with plastic, rest another 30 minutes.

Grease 6 muffin tins measuring 6.3 x 3.2 cm each with unsalted butter.

Cut into 6 equal pieces.

mold into balls

Set aside for 20 minutes.

Fold the dough in the middle.

Fold the dough in the middle again.

Stretch the dough to about 27 cm.

tie a knot in the middle

Press the ends together.

Put the dough into the prepared mold, cover with plastic wrap. Then rest for another 40 minutes.

Preheat oven to 210-220℃.

brush with egg

sprinkle with waffle sugar (Press lightly so the sugar sticks to the dessert)

Bake in preheated oven at 210-220℃ for 11 minutes.

removed from mold Then let cool on wire rack.

Raisin buns